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2015-11-16
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This morning I had hoped to get some bread as part of my breakfast. Pressed for time, I dropped by Robuchon's boulangerie hoping they'd sell plain bread. And they did. I got myself what looked like an ordinary, dark colored bâtard.Hong Kong is not the best place to be in for those accustomed to the more rustic varieties of breads in continental Europe or even the no-knead breads or sourdoughs now more widely seen in the Anglosphere. Even slightly less commercialized, "artisan" bakers in Hong Kon
This morning I had hoped to get some bread as part of my breakfast. Pressed for time, I dropped by Robuchon's boulangerie hoping they'd sell plain bread. And they did. I got myself what looked like an ordinary, dark colored bâtard.
Hong Kong is not the best place to be in for those accustomed to the more rustic varieties of breads in continental Europe or even the no-knead breads or sourdoughs now more widely seen in the Anglosphere. Even slightly less commercialized, "artisan" bakers in Hong Kong find softer bread more popular among locals.
This small but heavy roll turned out to be walnut and raisin rye bread. I now remember getting served the same, although even smaller, bread roll alongside some cheese at dinner at Robuchon's in London, but never quite realized how good it tasted until living an entire year on bread that couldn't even begin to compete with this one.
Look at the crackly crust and the airy and bubbly texture! The bread itself had a chewiness and satisfying depth to it. The flavors of slow bread.
While people in Hong Kong are taking food and dining awareness to the next level in an era of Instagram-ready meals, I hope that those who write about food and share their experiences publicly would go beyond aesthetic appreciation more frequently, exposing more broadly and initiating questions about how the foods we are consuming every day are made and processed behind the scenes.
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